Spicy Chickpea Sesame Hummus



Eating more beans or "pulses", using a modern day buzz word, seems to be the way to go. Beans add more fibre and fight against disease. High in fiber, calcium, and iron, beans and legumes are also a great source of protein. Combined with high protein whole grains like buckwheat, brown rice, millet, quinoa, and teff, beans and legumes are not only yummy in taste, but often provide the full compliment of essential amino acids needed for our whole health.

Today I decided to whip up some hummus to eat and freeze for my weekly bean fix. I looked for the ingredients I had in mind, and found no lemons in my refrigerator. My creative mind started to conjure up all kinds of ideas to increase the taste of that can of chickpeas. This dip is not only tasty, but it's hard to stop licking ones fingers and just stop eating. In this case, measure out 1/2 cup per person. AND, follow the manufacturer's instructions for the per serving sizes of the carbs. Here's my recipe.

Spicy Chickpea and Sesame Hummus

Make about 4 to 6 servings

1 medium garlic clove, more or less to your taste

1 tablespoon or more to taste Frank's Red Hot Sauce, or other hot sauce of your choice

1 teaspoon organic honey, optional

1 28 oz can Chickpeas or Garbanzo beans

2 tablespoons low fat mayonnaise or vegan mayo

2 tablespoons tahini

1 tablespoon unfiltered organic apple cider vinegar

2 tablespoons toasted sesame seeds, for garnish

  1. In a food processor, or other high speed mixer, drop the garlic while running to chop it up very fine.

  2. Add all the ingredients in the order listed

  3. Blend until creamy smooth

  4. Transfer to a bowl and cover the top with toasted sesame seeds

  5. Taste the mixture and adjust the spiciness or creaminess to your taste.

  6. Try it with whole grain crackers, pita, vegetable sticks or blanched florets, or fruit slices.

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